Panocha Recipe
Panocha is a popular dessert with deep, rich traditions rooted in both Mexican and American culinary culture.
Equipment
- 1 large bowl
- 1 saucepan
- 1 dutch oven
Ingredients
- 1 cup whole wheat flour
- 1 cup sprouted wheat flour
- 5 cups boiling water
- 2 cups brown sugar (or piloncillo)
- 1/2 cup butter
- 1 teaspoon cream of tartar
- cinnamon and cloves
Instructions
- Thoroughly mix the whole wheat flour and sprouted wheat flour in a large bowl. Add half the boiling water (2.5 cups) to the flour mixture and stir well. Cover the bowl and let it stand for 15 minutes.
- In a separate saucepan, combine brown sugar, ½ cup of boiling water and cream of tartar. Stir the mixture continuously while heating it over medium heat until the sugar is dissolved.
- Once the sugar is dissolved, stop stirring and bring the mixture to a slow boil. Reduce the heat to low and continue boiling without stirring for about 10-15 minutes, or until the mix reaches the soft ball stage (235-240°F).
- When the sugar mix is ready, pour it into the bowl containing the flour mixture. Stir it until well combined. If needed, add the remaining 2 cups of boiling water to achieve the desired consistency.
- Preheat your Dutch oven over medium heat. Melt butter and coat the sides and bottom of the oven. Pour the panocha mixture into the Dutch oven and sprinkle cinnamon and cloves on top for added flavor.
- Cover the Dutch oven and cook the panocha over low heat for about three hours, or until it has reached your preferred consistency. Once done, remove it from heat and allow it to cool before serving.
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